Easy to make and OH so good to eat. The lime and orange juice add amazing flavor. Adapted from the Basil and Bubbly recipe blog.
Ingredients
- 4-5 lb bone-in pork shoulder, excess fat chunks removed
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1 Tablespoon salt
- 2 bay leaves
- 1 onion, quartered
- 2 cups low-sodium chicken broth (or home-made bone broth)
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 cloves garlic, minced (or 3 tsp minced garlic)
Instructions
- Place the pork in the slow cooker. Stab the pork 8 or 9 times with a knife about halfway through the meat.
- Rub the pork shoulder with the chili powder, cumin, oregano, cinnamon, and salt. Place the bay leaves on top of the meat, and toss the onion into the crock pot (spread the onion quarters on and around the roast).
- Stir the minced garlic into one of the juices, then pour all of the juice combined with the garlic, plus the chicken broth, into the pot.
- Cover and cook on high for 5 hours or low for 8.
- After cooking, remove the bay leaves and the bone from the slow cooker pot and shred all of the remaining meat. This is a great point at which to let the meat cool and refrigerate or freeze it for later.
- Immediately before serving the meat (defrost in the fridge first, if frozen), place the shredded meat in a thin layer on a jelly roll pan or other broiler-safe pan with sides. Broil on high for 5 to 7 minutes, or until the edges of the shredded meat start to brown and crisp.
- Enjoy in tortilla shells with your favorite taco toppings.